Shabbat and Jewish Customs

Posted on Friday, May 15, 2015 at 8:00:00 am

Shabbat and Jewish Customs

Part of our mission at Camp Komaroff is to provide Jewish experiences to all of our campers. Our staff will lead campers in exploring Jewish holidays, values, and customs in a manner that is inclusive to all. Campers will also participate fully in weekly Oneg Shabbat celebrations, with a different group working with counselors to host the Oneg each week. Shabbat begins at sundown each Friday night, marking the end of the week. We welcome families to come join us in our Shabbat celebration each Friday at 3:30pm.

Shabbat Blessings

Shabbat Candles 

Baruch atah Adonai
Elohenu melech ha-o-lom
Asher kid'shanu b'mitzvotav
v'tsivanu l'hadlik ner shel Shabbat. Amen.

(Blessed, are you, our G-d, Ruler of the Universe, who has sanctified and commanded us to kindle the Sabbath lights.)

Kiddush: Blessing over the wine (or juice for the underage)

Baruch atah Adonai
Elohenu melech ha-o-lom
Bo-rey p'ree hah-gah-fen.
(Blessed are you, our G-d, Ruler of the Universe, who created the fruit of the vine.)

Challah: Blessing over the bread

Hamotz e Lechem min ha –aretz
We give thanks to G-d for bread.
Our voices join in happy chorus
as our prayer is humbly said.

Baruch atah Adonai
Elohenu melech ha-o-lom
Hamotzi lechem min ha-aretez. Amen.
(Blessed are you, our G-d, Ruler of the Universe, who brings forth bread from the earth.)

 Our Favorite Challah Recipe

Prep Time: 30 Minutes                  Ready In: 3 Hours 40 Minutes
Cook Time: 40 Minutes                  Servings: 30


2 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1/2 cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour


  1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk. 
  1. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Grease two baking trays and place finished braid on each. Cover with towel and let rise about one hour. 
  1. Preheat oven to 375 degrees F (190 degrees C). 
  1. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. 
  1. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Blog by Natalie Chernik

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